Gluten-Free Meatballs
These gluten-free meatballs are a family favorite and it's easy to see why! Perfectly seasoned with a blend of herbs and spices, they're baked in the oven and then simmered in a rich tomato sauce. Serve them over your favorite gluten-free pasta, make a gluten-free meatball sub, or eat them on their own for a hearty and satisfying meal. They’re on the table in under 30 minutes!
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Servings: 18 meatballs
Calories: 82kcal
Ingredients
- 1/3 cup gluten-free Italian-style breadcrumbs (store-bought or homemade)
- 1/3 cup parmesan cheese (grated)
- 2 teaspoons dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb ground beef (preferably 80/20 blend)
- 1 egg
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free breadcrumbs, grated parmesan cheese, dried parsley, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the spices and seasonings.
- Add the ground beef and egg to the bowl with the breadcrumb mixture. Use your hands or a fork to gently mix everything together until just combined. Avoid over-mixing, as it can result in tough meatballs.
- Use a ice cream scoop (#30 portion scoop) to portion out the meat. Shape the meat into balls, about 1.5 to 2 inches in diameter with oiled hands. Place them on the prepared baking sheet.
- Shape the meat mixture into balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet. You should get about 18 meatballs total.
- Bake the meatballs in the preheated oven for 13-15 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C).
- Once cooked, remove the meatballs from the oven and let them rest for a few minutes before serving. Alternatively, you can add the meatballs to a pan with your favorite marinara sauce and let them simmer for a few minutes over medium heat to warm the sauce before serving.
- Serve the gluten-free beef meatballs with your favorite sauce or pasta. Enjoy!
Notes
- The cook time will vary depending on the size that you make your meatballs. I made 18 meatballs which are on the smaller side, so they only take about 13-15 minutes to cook through to an internal temperature of 165F. If you make larger meatballs, they may take longer to cook in the oven. Do not overcook your meatballs as they will turn out dry.
- If you have celiac disease or are on a gluten-free diet for other reasons, always be sure to double check ingredients to ensure that they are gluten-free.
- You can use store-bought or homemade gluten-free breadcrumbs for this recipe. I used Italian-style gluten-free breadcrumbs, which already have herbs added to them. If you use gluten-free breadcrumbs that are not already seasoned, you may want to add about ⅛ teaspoon each of more seasoning in the recipe.
- If you don’t have gluten-free breadcrumbs, you can also use almond flour instead.
- To make this recipe dairy-free, substitute the Parmesan cheese for a dairy-free Parmesan style cheese product instead. I like Follow Your Heart Dairy-Free Refrigerated Grated Parmesan for this recipe.
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 29IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg
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